Plain Black Coffee Strikes back
Drip – drip – drip. Black hot drops drip down through a paper filter and into a glass jug and turn into fragrant coffee.
Drip - drip - drip. This familiar sound comes from a coffee machine with a brewing method that has over time been challenged by advanced espresso machines. The coffee machine is now taking a leading position again, and in the world of the coffee nerd, the method is almost a form of ceremony.
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In the 1990s, the coffee machine had a central place in most kitchens.
It was easy to go to, a simple push of a button, and soon after you could pour yourself a cup of coffee. But the filter coffee was challenged in the beginning of the year 2000 by the elegant espresso machine, which with a small strong coffee shot could turn into café latte, cappucino, cortado and macchiato. The coffee trend at the time was that it was cool to have expensive technical equipment in your home. The filter coffee machine gained a bad reputation during these years because many did not clean them properly or get them set up correctly, and then the coffee tasted even better. The word ‘slave coffee’ was often heard.
Today, a ‘back to basic’ coffee trend has emerged, which means that you do not need advanced machines to make good coffee, and that you place greater demands on the coffee taste itself. Many coffee drinkers have also learned that it is an advantage to have more ‘hands on’ on the coffee brewing. Therefore, the filter coffee method is gaining ground again as a preferred brewing method.
The strength of the filter coffee
Simplicity – Filter brewing is the purest form of coffee brewing you can make.
Filter coffee is suitable for showing the full potential of the coffee bean, because the brewing process manages to transmit the latent coffee taste that lies in the bean without being obscured by other things. In this method, the maximum of the prayer is expressed. There is also talk that the coffee bean is completely ‘naked’ because nothing is hidden. You do not need a machine to make good filter coffee. You can use the ‘pour over’ technique, where you brew coffee directly through a funnel in your hand, just like our parents and grandparents did.
My husbond is a coffee expert and can, after many years of working with food and wine, call himself a taste expert. He is a big supporter of the filter coffee method.
Below he gives answers to why we should cherish this coffee brewing method.
I do want to mention, that no matter what my hy husbond tell us below, I will never give up my Sage Barista Express, for classic filter coffee. You can read a review HERE if interested.
Why have you been looking down on filter coffee for a long time?
“Everyone brewed coffee 20-30 years ago on the filter method via a machine, and the coffee that was poured in most homes and in restaurants was often mediocre. Just think of the coffee that was served on the various gas stations on the highway. It was easy and fast. But many people combined filter coffee with sour coffee that had been left untouched for several hours, and in that way the filter coffee was perceived as u-fancy. ”
So why has the attitude towards filter coffee changed?
“The attitude towards filter coffee has changed within the last 5-10 years because of a so-called wave of manual use. Especially in the bigger cities, a kind of ceremony has taken place around brewing coffee.
You no longer want to just push a button to get your cup of coffee – it needs to be given more value and time. The coffee nerd at the coffee bar has also shown other coffee drinkers that thin coffee can taste exceptionally good because the market now offers high quality beans. Today, it is also a well-known sight that we see the coffee nerds standing with weights and thermometers and really making room for the act itself to brew the coffee. ”
What will happen to the filter coffee in the future?
“In the USA today, the wildest things happen with the coffee trend, and we will definitely notice that here.
Here, the filter coffee method is huge. But I still think that the attitude to filter coffee in will be divided between the big cities and the smaller cities in the country for a few more years.
I think for some years, boring, tasteless coffee will still be brewed in many large workplaces. But as with all other trends, it suddenly tips, and companies will have new attitudes and habits incorporated into everyday life, so that the coffee taste and experience can be even greater for everyone. ”
"5 Tips On Brewing Coffee With A Filter"
– Use fresh, clean and cold water.
– Grind the coffee beans yourself with a coffee grinder and preferably as soon as possible before brewing.
– Brew only as much as you need to drink. Already half an hour after brewing, the coffee’s taste and aroma have deteriorated. Never pour old coffee with freshly brewed coffee.
– Dose the right amount of coffee: 7 grams of coffee per cup.
– Check the brewing time and water temperature. A good coffee maker makes the coffee in 6 minutes. If the brewing takes longer, the bitter flavors are extracted from the coffee and the taste gets worse. In order for the coffee to develop its full aroma, the water at the brewing should be between 92-96 degrees. It can be checked with a standard cooking thermometer.
– If you do not have time to brew by hand, coffee machines from the Moccamaster brand are a suitable range of machines that are good for preserving the aromas of coffee.
"Filter Coffee Is Good For Your Health"
It is recommended that you mainly drink filter coffee if you have high cholesterol. When coffee is brewed without running through a filter – such as piston coffee, espresso, nespresso and Nescafé – the content of cholesterol-increasing substances is high. The big difference between filter coffee and other types of coffee is the content of the group of substances called diterpenes, especially cafestol and kahweol. They can increase the amount of cholesterol-raising protein in the blood and it can increase the cholesterol level by 5-10 percent.
If your interested in coffee vs. your health, I recommend you check out THIS article.